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Chocolate Banana Cream Pie. Chocolate pie crust loaded up with layers of chocolate cream, bananas, and vanilla cream. All topped with a thick layer of whipped cream!
Chocolate Banana Cream Pie.
Want to know why?
Well.. pies aren’t perfect. At least mine aren’t. I always see the images of the perfect pies and I think “Wow. That person has their life figured out.”
I imagine them in the kitchen cooking. In a calm environment. Maybe some music playing. Taking their time to make sure the crust is perfect. That the filling is just so. That it turns out absolutely gorgeous.
That is probably the complete opposite of my time in the kitchen. Usually rushed during nap time or done during the calm moments that the toddlers are playing nicely and not attacking each other or climbing on the table causing me to momentarily panic as I run jumping over random toys that are strewn all over the floor to get them.
Which is of course how I made this pie.
On a day that little Bubba Man didn’t take a nap. And demanded that I do things one handed so I could hold him up and he could watch.
So don’t judge the slightly messy pie I am sharing with you today.
Even though I don’t have the time or patience to create perfection with my pies the recipe is heavenly. And the end result is tasty. No matter how it looks.
We start with a chocolate pie crust. A few slight modifications to my typical pie crust recipe, that I used with this All American Strawberry Cobbler, to make it loaded with chocolate flavor.
Then there’s the chocolate cream layer. Decadent and rich.
A layer of fresh banana slices.
A layer of homemade pudding. So much easier than you might be thinking.
Top it all with a thick layer of whipped cream. Some more banana. And of course some chopped up chocolate.
So even if you don’t consider yourself a pie expert.
Something I myself am far from..
You will rock this recipe. And the reward will be digging into this Chocolate Banana Cream Pie when it’s all over.
And I leave you with the chocolate thief..
Chocolate Banana Cream Pie
Chocolate Pie Crust
Chocolate Cream Layer
- 1 cup heavy cream divided
- 5 ounces semi sweet chocolate chopped
- ¼ cup (+1 tablepsoon) sugar
- 1½ tsp cornstarch
- pinch salt
- 3 egg yolks
- 1¼ cup half and half
- 1 tbsp butter
- 1 tsp vanilla extract
- 2 cups heavy cream
- 1 tbsp powdered sugar
- banana slices
- chopped chocolate
Chocolate Pie Crust
- Preheat oven to 425°.
- Add the flour, salt, baking powder, cocoa powder, sugar in a food processor. Pulse to combine.
- Add in the cold butter and pulse until the butter is cut into the flour mixture and has the texture of coarse meal.
- Slowly add the ice water a tablespoon at a time pulsing after each addition until the pie crust clumps together and forms a ball in the processor.
- Sprinkle flour on a solid, clean surface. Rub a small amount of flour on a rolling pin. Roll the pie crust out into a large circle to fit the 9 inch pie dish.
- Carefully place the pie crust into the pie dish. Pressing into the edges. Cut the excess from the edge and flute using your fingers.
- Using a fork gently poke holes into the bottom of the crust. Bake for 10 minutes or until pie crust is cooked through. Remove from the oven and set aside to cool.
- Add the chopped chocolate to a heat safe bowl and set aside.
- Pour 1/2 cup of heavy cream into a small saucepan. Heat to just boiling. Remove from heat and pour over the chocolate.
- Let set for a couple of minutes then stir until all the chocolate is melted and mixture is smooth. Allow this to cool to room temperature for about 10 minutes.
- Pour the remaining 1/2 cup of heavy cream into another bowl, beat with a mixer until soft peaks form. Fold into the chocolate mixture.
- Pour this into the bottom of the pie crust. Place the pie in the fridge to chill.
- In a medium size saucepan, combine sugar, cornstarch, salt egg yolks and half and half. Stir until smooth. Cook while stirring over medium-high heat until thickened and bubbling.
- Remove from heat.
- Add in the butter and vanilla extract. Stir to combine. Pour through a fine mesh strainer over a bowl.
- Allow the custard mixture to cool in the fridge for about 30 minutes.
- Remove the pie from the fridge. Slice the banana and layer the banana slices on top of the chocolate layer. Then spoon the cooled custard on top and smooth it out.
- Beat the heavy cream and powdered sugar until peaks form. Spoon this onto the pie.
- At this point the pie can be chilled. Allow to chill for about 2 hours.
- Before serving top with sliced bananas and chopped chocolate.
Nutrition information is automatically calculated, so should only be used as an approximation.